📌 **Store Food Properly**: ✅**Danger Zone**: Bacteria multiply fastest between **4°C–60°C (40°F–140°F)**. Don’t let food lounge here for more than **2 hours** (1 hour if it’s hotter than **32°C/90°F** outside). ✅**Hot Foods**: Keep soups, stews, or fried rice above **60°C (140°F)** in a slow cooker or chafing dish. *No lukewarm laziness!* ✅**Cold Foods**: Refrigerate perishables (dairy, meats, leftovers) below **4°C (40°F)**. Your fridge should feel like Antarctica, not a tropical vacation. ✅ **Raw vs. Ready-to-Eat**: Store raw meat on the *bottom shelf* to avoid drips contaminating veggies or cooked foods. ✅**Freeze Wisely**: Frozen food stays safe indefinitely, but quality fades. Label with dates—your future self will thank you!